JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 73 No. 6 1420-1428
© 1990 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Spangler, P. L.
Right arrow Articles by Hill, C. G.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Spangler, P. L.
Right arrow Articles by Hill, C. G., Jr.

Gouda Cheese Made from Ultrafiltered Milk: Effects of Concentration Factor, Rennet Concentration, and Coagulation Temperature

P. L. Spangler , L. A. Jensen , C. H. Amundson , N. F. Olson , and C. G. Hill Jr.

The properties (composition, flavor, and texture) of Gouda cheese made from UF milk were evaluated to assess their dependence on the concentration factor, the rennet concentration, and the coagulation temperature employed in the manufacturing process. The UF Gouda had increased moisture content, decreased Instron hardness and decreased proteolysis compared to the conventional cheese. Milk concentration factors of 3.6 to 5 times were investigated. A 5 times concentration factor (80% volume reduction) yielded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese.

Rennet concentrations of .007 to .021% based on unconcentrated milk volume were investigated. An intermediate rennet concentration (.014%) was found to be optimal Cheeses made using higher rennet concentrations were excessively bitter. Hence, savings in rennet costs of at least 33% in the manufacture of UF Gouda should be achievable.

Bitterness was decreased by increasing the coagulation temperature. The increased temperature decreased PTA-soluble N, TCA-soluble N, and % NPN/TN, perhaps due to decreases in residual rennet. The coagulation temperature had no noticeable effects on cheese texture.

Key Words: ultrafiltration • Gouda • cheese

Submitted on August 8, 1989
Accepted on November 16, 1989




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson, T. Wang, and J. A. Lucey
Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese
J Dairy Sci, October 1, 2007; 90(10): 4552 - 4568.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
P. Agrawal and A. N. Hassan
Ultrafiltered Milk Reduces Bitterness in Reduced-Fat Cheddar Cheese Made with an Exopolysaccharide-Producing Culture
J Dairy Sci, July 1, 2007; 90(7): 3110 - 3117.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
S. Govindasamy-Lucey, J. J. Jaeggi, A. L. Bostley, M. E. Johnson, and J. A. Lucey
Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
J Dairy Sci, September 1, 2004; 87(9): 2789 - 2799.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by the American Dairy Science Association ®.